In Sweden, they have something they call an Africana Pizza. It has bananas, peanuts, and curry powder.
Sounds halfway to a pizza version of a Flying Jacob.
(And, yes, I have made and consumed a Flygande Jacob.)
For 2 years I worked in a family owned pizzeria/Italian bistro (1979 - 80) in a NW suburb of Chi. We had two types of pizza: thin crust and deep dish (not quite as deep as others, prob what most would call pan pizza today.) The deep dish was cut in what we called “pie style” and the thin in “tavern style.” Both were made with our home made fresh dough, with panko style bread crumbs on the bottom. I’d also heard the squares called “party cut” but mostly tavern. It wasnt until recently (10-15ish years) that I’d heard the party cut term referring to slices.
Now, as this thread is making quite clear, the regionality of different styles of pizza is abundant, but the term “tavern style” originated in the Chicago area after WWII, and when I first visited LA in 1973 they were calling it “chicago style” there. Long before deep dish took over the sobriquet.
You can call it whatever you’d like. I just call it pizza!
That’s interesting. So then I wonder when “Chicago style” became synonymous with deep dish throughout the rest of the US. I was born in '75, so “Chicago style pizza” I always knew as deep dish, even though I had never had deep dish until the 90s, believe it or not. And I grew up and still live in the city (Midway area.)
Also interesting about “tavern style” and “tavern cut.” I never heard the former in my neighborhood, at least, until the 2000s, and there’s still people that look at me funny if I say “tavern style pizza.” It’s just “thin crust.” “Tavern-style pizza” makes you sound like a foodie in my neighborhood. Even within a city the vocabulary can differ by neighborhood (for example, my immediate neighborhood is “soda,” not “pop”) or even generation. Do kids these days even know what a classic Chicago tavern is? 
I also find this amusing, given your story (which I believe):
This explains alot. . .prob a Sox fan, too!
Interesting article. The place i ate in '73 was a CA chain called Shakey’s and they had “New York style”, too.
No, South Side Cubs fan, due to WGN, constant day games, and my parents being Polish and not knowing a thing about baseball to give me proper parental guidance. I blame it on them. (And the pop/soda thing is a fine line. Brighton Park and Archer Heights were “soda” places growing up. “Pop” was well understood, of course. Now, I’m not sure which is more popular in my stomping ground. My sneaking suspicion is that “soda” was more popular in Polish and some other Eastern European or Slavic neighborhoods, and “pop” everywhere else. That seems to be a commonality in who uses “pop” and who uses “soda.”
You’ve just killed 100 Italians.
There’s also a second type of Mexican pizza which I’ve seen in independent pizzerias and small (like specific to a single metro area) chains in the PNW; a typical round pizza crust with refried beans in lieu of sauce, cheddar cheese, taco-seasoned ground beef, onions and/or olives, and usually finished with cold lettuce and tomato after baking.
I … what? Do Swedes even know where curry comes from?
(italics mine)
I always knew Chicago was diverse, and I applaud your sense of inclusion, but I’m not sure the Deep-Dish folks would appreciate being designated as weaklings.
mmm
Do Swedes even know where bananas and peanuts come from?
Banana, curry powder and peanuts! 
Every year, during passover, we enjoy matzo pizza.
Put some slices of matzo on a baking sheet. Pour canned tomato sauce over it and spread it around with the back of a spoon. Sprinkle with supermarket grated mozzarella, and pop under the broiler until the cheese it melty and the edges of the matzo are crispy. Eat immediately, before it turns into a soggy mess. Pepperoni, broccoli, etc. are optional.
In Canton, MI, there’s an Indian-style pizza place called “Curry on Crust - Desi Pizza”.
My mom was a lunch lady for a while. Occasionally she’d buy a case of those for us at home. They were made by Heinz, and the box was labeled “The educated Pizza.” They were great, and twice as good when baked at home where you could crisp them up a bit!
Before our school system latched onto those, we had Pizza Burgers every now and then. They were the two halves of a small burger bun topped with some sauce, diced garlic bologna, and some white and yellow cheese. Yum!
We made those in the toaster oven, I think in junior high school (around 1980), as an afterschool snack. (I was getting home around 3pm and we didn’t sit down for dinner until 5 or 6pm.)
And of course there’s New Haven-style pizza, which is of course the finest pizza in the world.
My wife and I actually made a bunch of those on New Year’s Eve (since it was just the two of us). They were really delicious; we’ll have to do that again soon.
The best frozen pizza I’ve ever had was Motor city Pizza co. supreme pizza. I normally don’t even like supreme, but something about their supreme is amazing. Far better than their pepperoni
Is this different than Dayton style pizza or the same style?
Are you talking about pizza king pizza?
So, you either have deep dish or the cracker rectangle pizza there?
Like this. I moved to Columbus from the east coast and I’ve never lived anywhere else. Where I’m from, pizza comes in slices and is made with pizza dough, even if it’s not “New York” style. I will have to try that Motor City one, as I’ve seen it around.
